Ingredients
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1 pound fettuccini pasta
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1 ½ cups butter, divided
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1 pound skinless, boneless chicken breast halves - cut into cubes
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2 (16 ounce) containers whole milk ricotta cheese
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1 pint heavy cream
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1 teaspoon salt
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1 cup grated Parmesan cheese
Directions
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Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
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Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.
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In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.
Nutrition Facts (per serving)
1014 | Calories |
76g | Fat |
47g | Carbs |
39g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 1014 | |
% Daily Value * | |
Total Fat 76g | 97% |
Saturated Fat 47g | 235% |
Cholesterol 272mg | 91% |
Sodium 845mg | 37% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 2g | 7% |
Total Sugars 2g | |
Protein 39g | 77% |
Vitamin C 1mg | 1% |
Calcium 410mg | 32% |
Iron 3mg | 14% |
Potassium 436mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.